This traditional Mediterranean vegan tahini dip recipe is quick and easy to make, using only a few ingredients you likely already have. Accidentally vegan, gluten free, WFPB, and oil-free.
- 1 cup tahini
- 2 tablespoon lemon juice
- 4 cloves of garlic, pressed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt (+more to taste)
- 1/3 cup warm water (+more for thinner consistency)
- Press the garlic into a bowl and squeeze lemon(s) on top. Let it marinate for 5 minutes minimum.
- Mix in the tahini. It will look very grainy at this point but don’t worry- it’ll get smooth again soon.
- Add water and mix. It is better to start with less liquid than more since tahini brands vary greatly in consistency. Add double the amount for a “dressing”, or as noted above for a “dipping sauce”.
- Add the spices. Salt to taste.
- Store in the fridge for up to 10 days.
* If you must, skip marinating the garlic but make sure the garlic is pressed VERY finely if you do so. Any big chunks will create an unpleasant sulfury taste, especially after a few days in storage. You can also sub 2 teaspoons of garlic powder.
*In Northern Cyprus, they make this mezze (appetizer) without garlic or cumin. Go for that if you want a more neutral taste that goes with everything.
*Use regular paprika if smoked paprika is not available. In fact, the traditional recipe would call for regular paprika, but I love the added depth that its smoked cousin brings.